General News

Plant based, clean label, ‘less and more’, and ‘power ingredients’ such as grains, seeds, cocoa and vegetable and fruit fillings, are the top healthy food trends for 2020, as predicted by global baking, patisserie and chocolate ingredients business Puratos. The predictions follow the recent launch of Puratos’ global Taste Tomorrow* trend report; the world’s largest bakery, patisserie and chocolate consumer survey. The report unveils in-depth insights into global and local consumer behaviours, attitudes and choices. Its findings confirm that living a healthy lifestyle is more important to consumers than ever before and predicts the specific trends set to grow in the year ahead. Jo Greengrass, Sales Director, Puratos UK says; “Trust, the environment, veganism and taste, underpin the healthy food trends of 2020. Brands and businesses which can demonstrate transparency and credible environmental initiatives, as well as offering high quality products, will be those to benefit. With health only set to rise higher on the agenda, businesses should look to promote ‘power ingredients’, source responsibly and re-formulate to maximise chances of success in the 12 months ahead and beyond.” Plant Based Veganism is one trend that is set to continue to build in 2020 and is now considered beyond a trend by many. Our Taste Tomorrow research reveals that vegan food is increasingly seen as good for the environment and health, with 20% of people buying vegan/vegetarian food on a weekly basis and 24% expecting to buy more in the future. 38% believe vegan food has a positive impact on the environment and 69% see plant-based products as a solution to prevent or solve food shortages. These results highlight the strength of the trend and the importance of the environmental benefit of this lifestyle choice to the consumer. It is therefore in brands’ best interests to share how they are supporting the environment and maintain a strong dialogue with an audience that can only grow. Puratos UK continually innovates to add new solutions to its suitable for vegan range, which deliver on taste, health and freshness and just this month launched new additions to its existing range of over 250 products, with the new Vegan Granola Bake Mix and Satin Vegan Plain Complete Cake Mix. Clean Label The trend for transparency, focus on health and greater interest in what goes into food has led to consumers checking labels more than ever before. 86% of people said they did this in 2019; an increase since the previous Taste Tomorrow**report in 2015. Puratos UK predicts this to grow further in 2020 and demand for clean label formulations to increase as a result. 36% of people currently check labels for details on preservatives and the same number look for details on the source of a product, whilst 33% search for information on artificial colourings and flavourings. With this in mind, brands and business should highlight any claims connected to these concerns on pack, in store and on social media and look to re-formulate where possible and appropriate. At Puratos, clean label is a focus across all products. For example, Puratos UK has the capability to make preservative free fillings for a wide range of products, across baked goods and desserts. Less and More For consumers, healthy food is about both ‘less’ and ‘more’, with 70% of consumers saying health is about removing ingredients and 61% saying it is about adding them. With sugar and salt key focuses for the NHS, media and actions groups, Puratos expects customer interest in both to grow further in 2020. Brands and business should ensure they work to reduce salt and sugar where possible and appropriate. Fibre is one nutrient which looks set to grow in favour in 2020. With the most recent UK National Diet and Nutrition Survey (NDNS) revealing that most adults need to increase their intake, brands and business can look to incorporate higher fibre ingredients into formulations and highlight ‘source of’ or ‘high fibre’ claims on pack, in order to tap into this trend. Puratos continues to innovate to develop technical solutions which allow customers to reduce sugar and salt, without compromising on flavour and texture, and add fibre to goods. The Puratos Sapore sourdough range, for example, offers a variety of products that deliver great quality, whilst simultaneously reducing salt and the Puratos Sproutgrain range includes ready-to-use, sprouted and fermented whole grains and seeds which can be used to add taste, texture and fibre. The Satin Savoury Cake Mix can be used to create a range of delicious savoury patisserie but is also naturally sugar free. Grains and Seeds The Taste Tomorrow report polled consumers on how tasty and healthy they thought certain ingredients were and whether they thought these ingredients were present in bread, chocolate, and pastry and patisserie. Grains and seeds scored highly for both health and taste, but not all consumers were aware that these could be present in bread, wit ...

A new survey from Nestlé reveals how the nation eats its festive treats...  One fifth (20%) of UK adults (aged 16-75) typically start eating chocolate before or at breakfast time on Christmas Day – with almost half (48%) tucking in by lunchtime, according to new online research by Nestlé.  More than 2 in 5 (43%) Brits say they’ve eaten chocolate or sweets they were going to give as a gift to someone else. 73% of adults most associate Quality Street with Christmas.1 More than 2 in 5 (44%) usually include chocolate (e.g. seasonal novelty chocolate gifts, chocolate coins, etc.) in their children’s or grandchildren’s Christmas stockings2. When it comes to sharing a box of chocolates with family, friends or colleagues at Christmas, only one in three (35%) Britons usually let others pick before they do.  We’re more patient when it comes to advent calendars – only 19% of Brits say they would open their advent calendar earlier than they’re supposed to (although this varies depending on age). Wake me up for some cocoa One in five Britons typically start eating chocolate before or at breakfast time on Christmas Day – and women are the most likely to do so. Almost a quarter (24%) of women have typically started to eat chocolate at breakfast or earlier, compared to only 16% of men. Generation Y’s are twice as likely (30%) to have started munching on chocolate at breakfast or earlier compared to other generations3 (14%). 1 Respondents were asked which types of tins and tubs of chocolate or sweets, if any, they most associated with Christmas. The list of options included: Quality Street, Celebrations, Roses, Heroes, Toblerone Tinys/Minis, Chocolate Orange Segsations, Swizzels Sweet Shop Favourites, Rowntrees Tub and Haribo Share the Fun Sweets. They also had the option to specify other types of chocolate or sweets. 2 This could be for children who are now grown up. 3 Generation X, Baby Boomers, Pre-war. We’re sweet on Quality Street The survey found that when it comes to festive tins of sweets and chocolates, 73% of adults most associate Quality Street with Christmas1. Ellie Worley, Senior Brand Manager for Quality Street said: “Quality Street has been a part of British Christmases for more than 80 years and the brand continues to combine tradition with innovation. Whether you love the Green Triangle, Toffee Penny or any of the other chocolates in the selection, we think there really is something for everyone, and that’s why the purple tin has become so symbolic with the festive season.” Jonathan Smith, Senior Brand Manager for Christmas confectionery added: “We’re delighted that three quarters of people associate Quality Street with Christmas. It’s a much-loved part of Nestlé’s festive range, which also includes Milkybar, Smarties, After Eights, Rowntree’s Fruit Pastilles and Randoms - all of which come in tins, tubs and tubes that are made for sharing at Christmas!” Choc stuff Chocolate remains a popular stocking stuffer, with 44% of Britons adding chocolate to their children’s or grandchildren’s Christmas stockings4. It’s a particularly popular choice among women, with 49% opting to include chocolate compared with 39% of men. Sharing the foils Only 35% of Britons said they would usually let others pick first when sharing a box of chocolates with family, friends or colleagues at Christmas. 12% went further – saying they would pick out all their favourites before they get chosen by others. A big no-no when it comes to sweet-sharing etiquette is putting the wrappers back in the box– one in three (32%) said they hate it when others do this. However, only 5% of respondents admitted to popping the wrappers back in themselves. Christmas come early? Among those who have an advent calendar, Generation Y are more than twice as likely (41%) to open it early compared to other generations (18%). 4 This could be for children who are now grown up. And while seven in ten people (70%) usually buy chocolates or sweets for immediate family 5at Christmas, a significant number of treats may not reach their intended recipient – 43% of Brits admitted to eating chocolate or sweets they were supposed to gift to someone else. Regional differences There are some clear regional divides when it comes to sharing Christmas chocs:  Only 28% of those living in Yorkshire and the Humber would let others pick chocolates first, compared with 35% overall.  Seventeen per cent of those in the West Midlands would pick all their favourite chocolates before they get picked by others, compared with only 9% in the East Midlands and Scotland.  One in ten (10%) in Greater London say they usually tell people how many chocolates they can take from a sharing box. Only 2% of adults in Wales said the same. 5 Immediate family includes myself, my spouse/partner, my children Ends Technical notes:  This research was carried out online by Ipsos MORI on behalf of Nestle.  A nationally representative quota sample of 2,254 adults aged 16-75 in the United Kingdom was i ...

Paradise Fruits by Jahncke is celebrating the success of its latest innovations, which were hailed a hit with visitors at the recent Food Ingredients Europe (FIE) show. The natural ingredients supplier, which is behind four of Europe’s most innovative fruit and vegetable processing businesses, launched its ‘Taste of the East’ range and new higher fibre recipe during FIE, which took place in Paris from 3rd-5th December. Developed by Paradise Fruits Solutions, Taste of the East takes its inspiration from Japan and meets a growing trend for Eastern flavours. Available in Mandarin & Yuzu, Lychee & Raspberry, Apple & Green Tea, Lime & Matcha Tea and Ginger & Plum, as well as bespoke combinations, the range proved popular with confectionery and bakery manufacturers. Taste of the East is available in a number of formats including Paradise Fruits’ unique irregular cut granulates, standard granulates, fruit pastes, juice drops and standard and bespoke shapes; all suitable for a variety of applications from baked goods to chocolates and snacks. Kurt Jahncke, CEO of Paradise Fruits, comments: “We were delighted with the feedback we received from visitors to our stand, who were impressed with the variations in textures, colours and flavours that we offer. Taste of the East proved to be particularly popular, as it provides food and drink manufacturers with a number of innovative solutions to get a head start in developing exciting new products for retailers to stock during the 2020 Tokyo Olympics.” Also attracting great interest during the event was Paradise Fruits Solutions higher fibre, lower sugar recipe, which provides less than 40% sugar (naturally occurring) than standard fruit ingredients and almost 40g of fibre per 100g and is available as fruit granulates, pastes, drops and shapes. Paradise Fruits’ Garden also made an impact with visitors interested to hear about the business’ all-year-round sourcing options to offer consistent product and quality, regardless of season. Kurt Jahncke said: “With a trend towards ‘better-for-you’ snacks and confectionery continuing to prevail, our higher fibre recipe went down particularly well with food manufacturers looking for functional ingredients that will help them develop products that meet this demand.” Paradise Fruits Frozen also impressed visitors with its unique and indulgent chocolate-coated frozen fruits, which were created especially for the event to innovatively showcase its individually quick frozen (IQF) fruit inclusions for applications suitable to the foodservice sector. Kurt Jahncke adds: “Our IQF chocolate coated raspberries were a triumph, with many foodservice suppliers commenting on the taste and texture. What’s great about this product is that the idea we put forward can be developed even further to offer a quality, easy to serve choice of dessert for restaurants and caterers.” Throughout the event, Paradise Fruit’s Freeze-Dried division also demonstrated its versatile Crunchy range, which is manufactured through a specially adapted freeze-drying process that allows customers the option of a one component recipe made of 100% fruit, or a combination with yoghurt or additional carriers. The range delivers unique flavours and textures for applications such as cereal, snacking, baked goods and chocolate. Paradise Fruits also invited guests to take part in one-to-one product demonstrations and taste tests at the company’s Innovation Station. Presentations at the Station were tailored so that each attendee could explore how Paradise Fruits can work with manufacturers to develop bespoke products to suit their requirements.

Metsä Board, the leading European producer of premium fresh fibre paperboards and part of Metsä Group, is proud to have been awarded the Gold level rating by EcoVadis for the third consecutive year for its approach to sustainability and corporate social responsibility. Metsä Board was also ranked in the top 1% of companies assessed by EcoVadis for the manufacture of corrugated paper and paperboard. “At Metsä Board, responsibility and sustainability are integral parts of our daily operations – now and in the future. EcoVadis is a leading assessment tool that our customers use for assessing their suppliers therefore this Gold level recognition is a valuable achievement for us,” says Anne Uusitalo, Product Safety and Sustainability Director at Metsä Board. EcoVadis operates a platform allowing companies to assess the environmental and social impacts of their suppliers on a global basis. The criteria include four themes; the environment, labour practices, sustainable procurement and fair business practices. The methodology and criteria used are in line with international Corporate Social Responsibility (CSR) standards, including the Global Reporting Initiative (GRI), UN Global Compact, and ISO 26000.

Firetree, the super-premium vegan-friendly chocolate brand have announced the launch of their new gift boxes. As with all things Firetree, the design and finish of the packaging is intended to be visually stunning. The gifts have been created to emphasise taste, quality and super-premium credentials, whilst making the ideal presents for friends, clients, corporates and colleagues. Arriving just in time for Christmas, the launch comprises of two different types of box - The Firetree Collection, containing seven bars & The Firetree Collection, five bars. The first, contains all bars (listed below), including the 100% cocoa bar which is priced at £45.00, and the second is a variety of selected bars ranging between 72%-84%, costing £35.00. All products in the range contain zero additives or flavourings. They are dairy free, suitable for Vegans, Kosher and Halal certified. The seven varietals in the range are: Solomon Islands, Guadalcanal 69% cocoa Solomon Islands Guadalcanal 100% cocoa Solomon Islands, Makira Island 75% cocoa Papua New Guinea, Karkar Island 72% cocoa Philippines, Mindanao Island 73% cocoa Vanuatu, Malekula Island 72% cocoa Madagascar, Sambirano Valley 84% cocoa Firetree was founded in 2017 by David Zulman, Martyn O’Dare and Aidan Bishop who have a remarkable 85 years’ worth of chocolate industry knowledge and experience between them. Their goal is to create depth to the tasting experience by educating their audience, building the consumers knowledge and appreciation of chocolate. Firetree has worked hard to set high standards across different stages of production, from nurturing the relationships with farmers and paying them significantly more than the mass market rate, to the packaging with inspiring designs echoing volcanic magma flows from Berlin-based artist Andreas Nicolas Fischer.

Palsgaard has won the Sustainability Champion prize at the Food Ingredients Europe Innovation Awards. The Danish emulsifier specialist clinched the award after reducing net CO2 emissions from its six global production sites to zero. In 2010, Palsgaard set itself the goal of completely carbon neutral production within ten years and met it in 2018 – two years ahead of schedule. Over the course of those eight years, the company reduced its net CO2 emissions from 12,029 tonnes to zero. In total, its carbon reductions amounted to 56,175 tonnes, which is equivalent to the amount produced by 4,885 EU households in a year. Palsgaard achieved its target primarily by changing the energy sources used by its factories. Strategies have included a switch from heavy fuel oil to certified biogas, and the use of renewables. At Palsgaard’s main site in Denmark, all electricity is sourced from hydro power, and indoor heating is powered by burning home-grown straw rather than oil. Its factory in the Netherlands, meanwhile, has over 800 solar panels and has used only renewable energy (solar, wind and biogas) since the start of 2018. As far as Palsgaard is aware, it is the only emulsifier manufacturer to achieve carbon neutrality, but it hopes other companies will follow suit. Palsgaard CEO Jakob Thøisen said: “We’re delighted to have been honoured with this award. Climate change is the biggest challenge facing the world right now and sustainability is not only hugely important to us but to our customers too. The production of emulsifiers is highly energy-intensive because it requires very high temperatures and high pressure, but we’ve shown that it’s possible to go carbon-neutral. It’s fantastic for everyone working at Palsgaard that our efforts have been recognised.” The Fi Innovation Awards celebrate companies and organisations breaking new ground in the food and beverage industry. The Sustainability Champion Award is given to the entrant that best demonstrates a measurable sustainability strategy championing environmental or social sustainability.

Brazilian confectionery exports have increased more than 32% since 2015 and have reached US$ 429.6 million from January to October 2019. Record sales at Yummex fair, in Dubai, at the end of October confirm the industry's good performance, and Brazilian companies arrive upbeat at ISM 2020, the snack and candy fair, which will be held in Cologne, on February 2-5. The Brazilian delegation at ISM is made up of 21 confectionery and biscuit companies – Bauducco, Berbau, Cacau Show, Cory, Divine, Dori, Embare, Fhom, Francfort, Garoto, Hershey’s do Brasil, Jazam, Marilan, M. Dias Branco, Montevergine, Neugebauer, Peccin, Santa Edwiges, Simas, Soberana and Toffano. They exhibit at the Brasil Pavilion, Hall 3.1, organized by ABICAB (Brazilian Chocolates, Peanuts and Candies Manufacturers Association) and ABIMAPI (Brazilian Manufacturers Association of Biscuit, Pasta and Industrialized Bread & Cakes), with support from Apex-Brasil (Brazilian Trade and Investment Promotion Agency). “The group of companies present their rich and varied portfolio at the fair, with new releases of candies, caramels and chocolates, in innovative flavours and formats, inspired by the rich Brazilian diversity and tradition, reinforced by strong investments in recent years. This is the combination that has ensured our exports' exceptional performance,” says Ubiracy Fonseca, ABICAB's president. Highlights at the Brazilian companies' stands include healthier versions of new and traditional products, and the adapted flavours of typical sweets and ingredients from Brazil. New releases and launches CACAU SHOW New to exports, Cacau Show is a manufacturer of craft chocolates with more than 2,200 points of sale in Brazil and one of the best-selling brands in the country. Craft-prepared, Cacau Show chocolates have high added value with an aim at the gift segment, designed to convey values of affection. For its debut at ISM, the company highlights the La Creme line, its biggest sales success in Brazil. Prepared with a high milk content recipe, La Creme chocolate line has high creaminess and long shelf life. The chocolates come in different versions for gifting, eating individually or for children. La Creme 100g is among the company's bestsellers for being an option for individual consumption or for sharing. CORY A consolidated presence in local and international markets, with 50 years of history, the confectionery and biscuit maker Cory launches at the fair: Chewable Soft Drops - softer than the traditional drops, innovative formulation and flavours for chewable, mint and spearmint. DIVINE With a portfolio that includes award-winning products in international competitions, Divine launches at ISM: Healthy, 62% Cocoa Organic Chocolate, in 40g bars, rich in antioxidants and polyphenols. Healthy is designed to bring more nutritional benefits and is made of selected organic ingredients from sustainable production farms that protect the environment and promote social responsibility. The packaging is uniquely designed and is made of FSC (Forest Stewardship Council) certified recycled material. FHOM The company debuts at ISM with its tapioca biscuit topped with açaí, one of Brazil’s super fruits. This biscuits line is gluten free and includes chocolate, strawberry and coconut topped versions. Another Fhom launch at the fair are the sweet potato chips. GAROTO The traditional chocolate maker launches 11 items at ISM, including a new line addressing the US consumer. These are the following: New Serenata de Amor – gets a new formula and is now creamier, with more cashew nut flavour. Yellow Box - the well-known box of chocolates has new additions, the very Brazilian Goiabada (typical guava sweet) and the Talento Dark + Salty Caramel mini tablet. They join the traditional flavours of nuts and fruits in the box: Coconut, Cashew Nuts, Banana, Milk Chocolate, Milk Chocolate with Filling, White Chocolate, Peanut and Cookies. There are 17 chocolates in 15 different varieties. Lemon Filled Talento - new member of the Talento line, it is made with white chocolate and creamy lemon and cookie filling. The Jumbos Garoto family gets three new flavours: Garoto Churros Bar, made with new Gold chocolate (milk chocolate + white chocolate) and churros flavour cereal; Garoto Peanut Bar, a combination of Garoto milk chocolate with roasted peanuts; and Garoto POP bar with the surprising combination of milk chocolate + roasted, salty corn. Baton® Buttons - A new format of the brand that is a best-seller within children's chocolates in Brazil. To keep up with the sharing trend, the new Baton® Buttons consist of white and milk chocolate “buttons”, in 32g packages. In the brand portfolio there are already Baton® Extramilk (which has milk as its main ingredient), and Baton® Bar in the flavours Milk, White, Duo and Strawberry Cream. USA Flavours - the company developed an exclusive Yellow Box mix for the North American market: Banana Candy Bar - a chocolate and banana flavoured bar, 28g. G ...

‘Shades of Aqua’ will be the key food & beverage color trend for 2020, with vivid blues and greens set to drive innovation as shoppers seek products that re-connect them with nature. The forecast has been made by GNT Group, supplier of EXBERRY® Coloring Foods, which says that demand for Shades of Aqua will also be powered by a quest for holistic wellbeing and demand for new and unique food & beverage experiences that will pop out when shared on social media. Maartje Hendrickx, GNT’s Market Development Manager, commented: “Shades of Aqua evoke marine environments and mountain landscapes, conveying a sense of health and wholesomeness and strong links with the outdoors. Green is rooted in nature. It is a positive identifier for nutrition and signifies freshness and organic goodness. Blue evokes the ocean garden. It conveys a sense of relaxation and calm and is impactful on social media.” To enable food and beverage companies to harness the appeal of Shades of Aqua, GNT has developed a range of green and blue EXBERRY® Coloring Foods with clean-label appeal. They are made from spirulina, an algae that contains phycocyanin, a naturally occurring coloring component. They are the perfect replacement for artificial colorants, including brilliant blue and patent blue, and other additives such as copper chlorophyllin. Shades of Aqua Coloring Foods will be at the heart of GNT’s new Love Color with EXBERRY® initiative for 2020. They will also be a primary focus at Food Ingredients Europe, which takes place from 3-5 December 2019 in Paris, France. GNT will exhibit on Stand 6C80. Maartje Hendrickx added: “Shoppers want food & beverage products that are ‘clean’ and ‘simple.' EXBERRY® Coloring Foods are aligned with this because they are made using only physical processes and never with chemical solvents. They aren’t additives – they’re foods. They can be eaten at any stage of the manufacturing process and they qualify for cleaner and simpler label declarations.” GNT’s food & beverage color prediction is aligned with the influential Pantone color forecast, which also places greens and blues center-stage. Pantone’s forecast singles out Nature Remastered – “mossy wild and yellowy greens” – and Mineral Patina – “Indigo dyes seep and stain textiles with tones of blues.”

Solvay is spearheading the switch to natural vanillin alternatives to satisfy the growing demand for true-to-nature products. To achieve this, Solvay has doubled its production capacity of Rhovanil® Natural Crystal White (CW) capacity to reach 120 metric tons. Solvay’s Rhovanil® Natural CW offers the advantages of non-GMO products, derived from a unique bio-conversion process from natural ferulic acid. It is compliant with the European natural flavouring Regulation (EC) No 1334/2008 and can be labelled as Natural flavouring or Natural Vanillin. “At Solvay, we are committed to supporting the switch to natural ingredients. By doubling the production capacity of Rhovanil® Natural CW to 120 metric tons and aligning our production process with the National Organic Program requirements in the United States, we are responding to our customers’ global long-term natural growth needs. It also reflects Solvay’s environmental and socially conscious practices,” said Peter Browning, President of Solvay’s Aroma Performance global business unit (GBU). Rhovanil® Natural CW has a typical pure, sweet, long-lasting vanillin profile, key to formulating competitive and consistent natural flavors. Approved and used in a wide range of well-loved food brands, Rhovanil® Natural CW is the global solution for sustainable products that delight consumers.

Barry Callebaut has succeeded in fiscal year 2018/19 to reduce its carbon footprint by -6.7 %, from 9.10 million tonnes to 8.49 million tonnes, despite increased production. The Group's carbon reduction strategy was validated a Science Based Target. Per tonne of product, Barry Callebaut even managed to reduce its carbon footprint by -12.1%. The reductions are the result of the company’s Forever Chocolate strategy, which includes the objective of storing more carbon than it emits by 2025. This ambitious target setting brought the Carbon Disclosure Project (CDP), the UN Global Compact, the World Resources Institute (WRI) and (WWF) - together forming the Science Based Targets Initiative (SBTi) - to recognize Barry Callebaut’s carbon reduction objective a “Science Based Target”, meaning that Barry Callebaut is contributing to the collective efforts to cap global warming at 1.5 degrees Celsius. This is also the most ambitious designation currently available through the process. Areas of focus to reduce the carbon footprint The carbon reduction achievement is based on the pioneering work undertaken by Barry Callebaut together with its partners. To reduce its carbon footprint, Barry Callebaut is focusing on three areas: the footprint created by its operations (scope 1) the footprint generated by the energy the Group uses (scope 2) the footprint of its entire supply chain (scope 3) which also includes the production and processing of all sourced raw materials and related land use changes (LUC). What drives the carbon reduction The key driver of the carbon reduction was a more accurate calculation of the carbon liability from land cleared for cocoa agriculture (-27 %). In addition, the Group reduced the carbon intensity of its factories by -6.7%, due to an increased use of renewable energy. Since dairy ingredients play a major role in Barry Callebaut’s carbon footprint, the Group increasingly purchases products from countries with lower carbon intensity and encourages dairy suppliers to measure and reduce the carbon emissions of their farms and processing facilities, which led to a reduction of -5.7 %. The methodology to reduce carbon emissions But Barry Callebaut’s efforts do not stop here. Together with its partner, The Gold Standard Foundation, Barry Callebaut has developed a methodology to verify how much carbon emissions can be reduced and removed at farm level and in cocoa growing communities (scope 3). Through carbon insetting projects, such as tree planting or the selling of cook stoves and solar home systems, Barry Callebaut was the first company to have scope 3 value chain interventions verified – resulting in a sequestration of 90’000 tonnes of CO2e from these activities. New ways to reduce the carbon footprint Furthermore, Barry Callebaut is now exploring new innovative ways of reducing its carbon footprint and is currently testing the viability of biochar. Biochar consists of the residue of cocoa bean shells which were used to generate energy in the factories and can further be used as a fertilizer in Barry Callebaut's Farm Services business, to improve soil quality and reduce the carbon impact of cocoa production. Alternatively, biochar can be used by dairy suppliers for cow feed production to reduce methane production.